Yes, getting it to taste the way you want it to be can be a bit of a mission. My approach generally is to let it ferment all the way down then add back sugar or apple juice (if I am really clever, rather than add back sweetness, I will stop it from fermenting when it is down to the sweetness level that I want).
As you plan kegging, then no need to add sugar for carbonation. I use sealed bottles and hot waterbath pasteurising to stop fermentation after carbonation has built up, but the chemical approach also works. While I use heat pasteurising to get a "sweet" carbonated cider, Andrew Lea's book suggests a method for doing this without capped bottles (to avoid "bottle bombs") so I imagine that the result would be a sweetened cider ready to keg.
As a guide, I don't like my cider too sweet so 10 -20g of residual sugar per litre (i.e. SG 1.004 -1.008) which is about the same as up to a teaspoon of sugar in a cup of coffee, which is fine by my tastes. Conventionally, sweeter ciders can have in the order of 30 - 40 g/L of sugar (FG 1.012 - 1.015).
The other "taste trick" is to add some malic acid (this is the prominent acid in apple juice) to get a bit of "apple bite". This can be done simply by taste by adding acid to a small sample (say 100ml or so) then extrapolating this up to the whole batch. I imagine that the Kirkland juice is mostly from dessert apples which will typically have a high pH and a low acidity level.
A "good" flavour balance is generally around a pH of 3.6 and a Total Acidity of 0.5 - 0.7%, but you can sort of get there by taste if you aren't able to measure.
Good luck!
You may also want to consider back sweetening with thawed concentrate in the serving glass. I find about a teaspoonful per 16 oz to be good. Only done one batch of this so far so YMMV, but I found that Lalemand TF-6 yeast has a nice, cooked apple taste despite fermenting dry.
